The perfect way to celebrate #Canada150 would be with this Delicious Surprise Inside Canada Day Cake, a simple fast and easy Pound Cake makes this a fun Dessert, Snack or even Breakfast treat.
As we head into July 1st and Canada’s 150th Birthday, I thought a Surprise Inside Canada Day Cake would be perfect. I had the recipe all I needed to do was get it organized.
I also noticed that a fellow Canadian Food Blogger had already had this Canada Day Cake idea, her’s was a little fancier.
I have experimented with a few surprise inside Cakes but this one was the most fun. And of course considering I will be in Canada this July 1st makes it even more special.
I noticed a lot of people when making one of these cakes they make two mixes, but I only did one and removed a couple of cups for the coloured leaf.
Surprise Inside Canada Day Cake
I also used my Mom’s pound cake recipe which is really delicious, and a simple thick vanilla glaze as the topping.
I actually made this Canada Day Cake twice, the first time I placed the cut out leaves on some cake batter in the loaf pan and the leaves rose to the top, the second time I placed the leaves on the bottom of the loaf pan without batter and it worked perfectly.
Left over cake crumbs make the perfect Crumb Topping.
However you plan on spending your Canada Day I hope you have a Wonderful Day with friends and family. And eat well of course. Enjoy!
More #Canada150 Recipes you may enjoy.
- 2 cups sugar (400 grams)
- 1 cup butter (softened) (225 grams)
- 3 cups cake flour ** (360 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 large eggs (room temperature)
- 1 cup buttermilk ** (room temperature) (240 grams)
- 1 1/2 cups icing / powdered sugar (187.50 grams)
- 3 - 4 tablespoons cream
- 1 teaspoon vanilla
Pre-heat oven to 350°F (180°C), grease and flour a 10 x 4 x 3 inch (25 x10 x 7 centimeter) loaf pan and an 9 inch (22 centimeter) cake pan.
In a medium bowl add sifted flour, baking soda, baking powder and salt.
In a large bowl cream butter and sugar until light and fluffy, add eggs one at a time and beat until smooth.
To cup of buttermilk add vanilla and mix.
Alternately add milk and flour mixture to creamed mixtrure and beat to combine. (start and end with flour mixture).
Remove 2 cups of batter to a separate bowl. Add enough red colouring to reach desired effect, pour into prepared pan and bake for approximately 15 minutes or until toothpick comes out clean.
Let cool, using a maple leaf cookie cutter gently make cut outs with the cake.
Make two lines down the side of the loaf pan with the plain cake batter, leave the centre clean, place cut out maple leaves stem side down on empty space, touching each other. Gently spoon cake batter on the side of the leaves and on top. Bake for approximately 50 minutes or until toothpick comes out clean. Let cool completely before frosting. Enjoy!
In a small bowl combine icing sugar, cream and vanilla until creamy.
** To make Cake flour for every one cup of all purpose flour remove 2 tablespoons of flour and re fill with 2 tablespoons of corn starch.
** To Make Butter Milk, add one tablespoon of lemon juice to a one cup measurement and top with milk. Let sit 10 minutes.